Cook's Illustrated Magazine Perfect Vegetables

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Description: Perfect Vegetables is your source for well-researched answers to questions regarding vegetables. Over the last 10 years, the test kitchen at Cook's Illustrated magazine has tested thousands of vegetable recipes in order to bring you the very best techniques and flavor combinations. 

In this book, you will learn how to purchase, prepare, and cook the wide array of vegetables available in markets -- everything from asparagus and artichokes to winter squash and zucchini. The more than 350 recipes include old favorites -- Twice-Baked Potatoes, Glazed Carrots with Bacon and Pecans, Tomato and Mozzarella Tart -- in addition to more unusual recipes -- Grilled Portobello and Spinach Salad with Caramelized Onion Vinaigrette, Grilled Corn with Spicy Chili Butter, Roasted Baby Artichokes with Roasted Garlic Ai'oli. 

Perfect Vegetables also includes more than 150 illustrations that show you how to roast peppers, stem kale, cut cauliflower into florets, and ready artichokes for cooking. You'll learn why potatoes should never be stored in the refrigerator and why canned tomatoes are often better than fresh.

This practical, thoroughly tested cookbook will become your key source for information about vegetables. Whether you are looking for new ways to flavor green beans or a foolproof method for making French fries at home, it's all here. With side dishes, salads, soups, pasta sauces, and stir fries, you find recipes for every kind of meal. Let our test cooks show you how to transform ordinary vegetables into relatively simple, foolproof dishes that are more than worth the time and effort. 

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Condition: Good condition.